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Roll Masters
เข้าร่วมเมื่อ 3 ส.ค. 2023
วีดีโอ
| POV: BEHIND THE COUNTER |
มุมมอง 2.7Kหลายเดือนก่อน
Hello everyone, back again with another video. Hope you like it and I appreciate everyone for your time!
| MAKING SUSHI POV | QUIET NIGHT AT THE BAR |
มุมมอง 2.1K2 หลายเดือนก่อน
| MAKING SUSHI POV | QUIET NIGHT AT THE BAR |
| TRANSFORMING INGREDIENTS INTO SUSHI ART | POV |
มุมมอง 3.2K3 หลายเดือนก่อน
| TRANSFORMING INGREDIENTS INTO SUSHI ART | POV |
| Viewing Sushi Making Through a Different Lens | POV |
มุมมอง 12K3 หลายเดือนก่อน
| Viewing Sushi Making Through a Different Lens | POV |
MAKING SUSHI AND CUTTING CUCUMBERS JAPANESE STYLE!!
มุมมอง 6K4 หลายเดือนก่อน
In todays videos I will be making sushi and some basic prep. Cutting the tomatoes and cutting the cucumbers in a special way in order to use them in sushi!
| MAKING SUSHI | QUIET NIGHT AT THE BAR |
มุมมอง 3.9K5 หลายเดือนก่อน
| MAKING SUSHI | QUIET NIGHT AT THE BAR |
POV: PROCESSING THE SALMON
มุมมอง 5K8 หลายเดือนก่อน
Turning beautifull salmon fillets into nigiri slices that we use for sushi. A daily mission that never ends
POV: SOUNDS OF THE SUSHI BAR
มุมมอง 9K8 หลายเดือนก่อน
Hello, in this video im alone in the kitchen and I'll be doing an order for 30 people. Hope you enjoy :)
SUSHI BAR POV: Through the chef's lens
มุมมอง 11K9 หลายเดือนก่อน
SUSHI BAR POV: Through the chef's lens
SUSHI MAKING POV: Through the chef's lens
มุมมอง 3.5K9 หลายเดือนก่อน
SUSHI MAKING POV: Through the chef's lens
i refuse to miss one of your videos....yet i was 13 days late on this one....notifications are on now !😂
Love it 🥰
Chef, I want to ask how to make the sweet crab mix
Hello, we just mix surimi sticks with some kewpie mayo. We put it through a meat grinder to be more creamy but you can do it with hands also.
Sir how much do these platters cost?
Well this one would be around 70-80 euro
Very good broooo
I'm a foreigner , but i like you video, i like sushi❤🍣
I love this channel it's so easy a beautiful
I enjoy to watch all your video s . You are really amazing and indeed you r master of rolling sushi. Btw may i know you r restaurant name or website? Greeting Salai from the Netherlands
Gooodd
I'm watching you closely in order to replicate your techniques in my restaurant
First one chef ❤❤❤
Real one ☝️
been watching you sice you had 80 followers keep it up dude
Much love 🙏🙏
This is weird way of making sushi ever. So far away from Japanese. Can anyone tell me? Spanish? Russian? What sauce did you put on Salmon nikiri?? And big rolls but cut 6, weird, usually, that size should be cut 8, 10 or 12. It’s not even Hosomaki.
Breaking new ground ✌️
Почему нигде не добавляете сыр?
The best daily restaurant sushi chef so far, tomorrow I'll try best as you sir thank you
Good job
What is the dark/black sauce? Sweet soy sauce? (Love your videos)
Appreciate it man, it’s a simple homemade teriyaki sauce. I find the store bought stuff overused and overpriced so we made our own.
@@Roll_Mastersrecipe?
The adventures of Go Pro sushi 🎥🍣
Daca nu auzeam ca se vorbeste in romana nu intrebam , dar unde este locatia?=]]daca se poate si un site Arata prea bine tot ce faci man , Spor!
Mersi tare mult, suntem in cluj-napoca
this guy makes like 2 rollls in 10 mins and calls it a 'rush' .. lol
this is Art!
Please sub just started❤❤
I don't get why you cut your sushi in 6 pieces when it is uramaki, i think it is to thick for bites, unless you are feeding big mouth people, no hate, they rolls look good tho.
I need to learn this pat down method to spread the rice....I take too much time to share the rice but I feel like it's worth the presentation to have an extremely thin and inform layer of rice. Thank you for sharing
Yeah I’ve been told by many that this technique is a lot more efficient than other. It’s weird at the beginning but once you figure it out it’s much more faster without so much effort. Here you see me working quite casually and it’s still fast. And the thing with spreading rice perfectly doesn’t make to much sense as you will press it at the end anyway. Just make sure you don’t see any nori spots and the rest will fall in to place when the roll is finished.
🔥🔥🔥✌️
Hi! Where did you learn to make sushi? Is just experience or there is some course, book, etc.? And what is the right amount of rice for a nigiri?
Hello, I have worked under a few Japanese sushi chefs for a few years and that was basically it. A lot of work and a lot of mindful attention to what you are doing and focusing on improving the things you see are not that good.
I love watching POV cooking vids ❤
Что ты хотел показать?
Хорошо наточенным ножом рол режется за одна-два движения!
Yes but you hit the chopping board every time you go down, with more slices the contact to the board is smoother. Im not in a rush 😉
Hi! I'm from Rio de Janeiro - Brazil and i learned how to make a lot of sushis only watching you videos. Thank you! I'd like to know where are you from.
Love to hear it! Im from Croatia but im currently working in Romania 😉
I honestly have learned more about sushi making from analyzing his movements and micromovements than any other tutorial I've seen. I wish I knew what they ingredients were.. Also on a sidenote is it possible to store sushi rice in the fridge without it losing its flavour or going bad? Havent tried it yet.. if someone has or the creator sees this please tell me if possible. Love your vids man :D
Thank you for the comment, appreciate it man. You can get away with storing it covered in the fridge for like a day and a half from my experience and then you microwave it before you use it. Not ideal but it works 😉 Hope it helps.
Hello chef what and the flavor of sushi with red ?
Inside: onion tomato cucumber Out: salmon, lemon mayo, red beet sprouts, mint, coriander
@@Roll_Masters thanks, quel sont toute les sauce sur les sushi ?
why dose the place you work at look like its underground? ether way love the vids keep up hard work!
Halfway under yes 😅😅 It’s a ghost kitchen with very low rent and strictly delivery. Appreciate you man 😉
Amazing vids i want to see more🤩
How wide and long is your knife?
The blade is 27cm
@@Roll_Masters thank you ;)
From Việt Nam, i like to silent pov working. ❤
Adorei seus vídeos mano 👍🏻
Do you every cook in front an audience?
wonderful
Bravooooo frrate tine-o tot asa
Mare domn, sănătate frate ✌️
I want your knife I looked all over the internet for it and haven’t found it yet
I ordered it from 🇯🇵 27cm yanagiba kiritsuke from www.echefknife.com
excellent
U r the best Sushi Roller brother 😊😊😊 Pround of u from Myanmar 🇲🇲
Appreciate it brother 😉✌️👏
It’s nice to watch a professional work, the products are fresh, it’s obvious, customer care is at the highest level🐯
Much appreciated 😉✌️
I have started using your "dip knife, hit table" technique. It feels relaxing, like it gives a rhythm to the work 😅
Yes!! That’s the spirit, im sure it would make no difference if you don’t hit the board but the sound somehow completes the action. Definitely gives a rhythm 😉✌️
@@Roll_Masterswhats brown sauce on second roll, bro?
Homemade teriyaki 1 cup water ¼ cup soy sauce 5 teaspoons packed brown sugar 1 tablespoon honey, or more to taste ½ teaspoon ground ginger ¼ teaspoon garlic powder 2 tablespoons cornstarch You combine everything except the starch. Boil for 10-15min Mix starch in a bit if cold water and add to sauce while mixing continuously 😉 Very simple but very tasty
@@Roll_Masters ty very much
Yummy👍️
Thank you 😋
Go more videos bro, you are best🐆🌴
Awesome work! Where are you guys located at? Do you have any social media?
thanks for the video, you are super underrated. very satisfying to watch too
how do you cut the rolls so equally? i’ve tried to learn but so hardd
I would love to share some secret on how to cut rolls perfectly equal but at the end of the day it’s just focus and repetition. Many many many repetitions and focus on the cuts.
As a fellow chef it's very satisfying to see all these nigiri the same size. I wonder if there's many other jobs where colleagues enjoy watching skill and technique as much as in the culinary world. The thin maki and california rolls are super elegant. (the nori is cut in half rather than 2/3rd as you see in many places?) If you ever get the time and urge to make more of your in depth tutorials, there's a lack of tutorials of a real sushi chef rather than a tik tok personality on youtube.